Blueberry tartlets

Blueberries with mascarpone and elderflower syrup are a pure delight. To not point out the pre-cooked shortcrust pastry with almonds! attempt additionally this Orange Poke Cake recipe too.


Candy pastry For six folks
for six tartlet moulds of approx. 10 cm Ø

500 g of mascarpone
1 l of elderberry syrup
100 g of frozen blueberries, thawed earlier than use
150 g of white flour
30 g of peeled floor almonds
30 g of powdered sugar
125 g of chilly butter
1 yolk
2 tbsp of cream
butter for the mould
flour for flattening and for the mould
dried legumes for cooking in white

Preparation: that. 40 minutes
Relaxation: 1 hour
Refrigeration: 30 minutes
Baking within the oven: 20–30 minutes
Cooling down
Whole-time: three h

Freind’s kitchen recipes, Stuffed Potatoes with Salmon.

Easy methods to proceed

For the dough put the flour, almonds and icing sugar in a bowl. Add the diced butter and work the components between your fingers, till you get a crumbly dough. Beat the yolk with the cream, add them and knead the whole lot shorter. Wrap the shortcrust pastry in cling movie. Depart to relaxation within the fridge for approx. 1 hour..

Grease and flour the moulds. Form the dough into 6 balls and roll them out on a flippantly floured floor into slices of approx. 11 cm Ø. Line the moulds with the dough. Cowl with baking paper discs and overwhelm with the legumes. Refrigerate for 30 minutes.

Preheat the oven to 180 ° C. Cook dinner the bottoms unloaded for 15 minutes. Take away the paper and the legumes and proceed cooking for an additional 5–10 minutes. Take them out and allow them to cool.

Combine the mascarpone and syrup. Set some berries apart for the garnish. Combine the opposite blueberries with the mascarpone mass. Distribute the mass within the funds. Serve with the reserved berries. It’s possible you’ll have the interest to learn susumelle recipe/ sago coconut cookies recipe.



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